Pickled Vegetable Recipes

August 4, 2009

Jars of pickled vegetables.Easy and made ahead of time.



Heat vinegar and sugar to dissolve, cool. Combine all ingredients in large bowl. Mix well. Place in 1 gallon resealable food storage bag. Seal tightly, releasing excess air. Freeze at least 24 hours.

Remove from freezer. Thaw at room temperature. Refrigerate (flavors improve if thawed then allowed to stand a few days in refrigerator). May store up to 3 weeks in refrigerator or 1 year in freezer.

I have replaced some of the veggies with radishes, parsnips, baby carrots, pea pods, brussel sprouts, cauliflower and green beans. They all worked. Use your imagination.

If you want more pickle taste, heat the sugar and vinegar with some pickling spice or dill.

By scott E. from Chicago

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May 14, 2008

Place radish slices and onions in a large bowl. In another bowl, stir together, vinegar, sugar, and salt until all is dissolved. Pour over radish mixture.


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